Roasted Tomato-Harissa Soup with Olive Toasts

Harissa is a Moroccan spice paste found at Middle-Eastern markets or specialty food shops. You can make the soup a couple of days ahead, refrigerate, and reheat over medium heat; or freeze it up to four weeks, thaw in the refrigerator, and reheat. The olive spread can be prepared up to three days in advance. The tomatoes release flavorful juices when roasted; just add the juices to the soup.

Harissa is a Moroccan spice paste found at Middle-Eastern markets or specialty food shops. You can make the soup a couple of days ahead, refrigerate, and reheat over medium heat; or freeze it up to four weeks, thaw in the refrigerator, and reheat. The olive spread can be prepared up to three days in advance. The tomatoes release flavorful juices when roasted; just add the juices to the soup.

To prepare toasts, rub cut sides of the halved garlic clove over one side of each bread slice. Combine reserved 1/3 cup chopped onion, olives, parsley, vinegar, and 1/8 teaspoon thyme. Top each bread slice with about 1 tablespoon olive mixture. Ladle about 1/2 cup soup into each of 8 bowls. Top each serving with 1 teaspoon yogurt; serve with 1 olive toast.

Chef's Notes

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Ratings & Reviews

arcticboolie's Review

Rich, smoky, spicy (but not too spicy), I love making this soup in the winter. I'm making it tomorrow for a starter in a Moroccan-themed meal that I'm cooking. My alterations to the recipe are: use a whole red pepper, use an extra half cup of chicken broth, and with respect to the yield, I find that it only makes 7 servings (with my servings equal just about one cup - or two ladles full using a 4 oz. ladle).

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